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31 March, 2013

Chicken Rezala

31 March, 2013

Chicken Rezala

During Mughal rule in India, Mughal emperors introduced the custom of fantastic, delicious and rich food. Kebabs, biryanis, various chicken and mutton gravies are some examples of luxurious Mughal food. Aminia,Shiraz, Rahmania and Arsalan are some leading restaurants in Kolkata which serve "Nawabi" style of food. Chicken rezala is a really tasty Mughal chicken dish and the delicious,white gravy has a light consistency. It is not very hard to make and tastes awesome with rotis, biryani or paratha. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Chicken Rezala


Ingredients:


  • Chicken - 1 kg (with bones)
  • Cashew nuts - 25-30 gms (made to paste)
  • Whipped yogurt - 200gms
  • Fresh cream - 150 gms
  • Ghee/ clarified butter - 4 tbsp
  • Onion - 2 (made to paste)
  • Ginger paste - 1 tbsp
  • Garlic paste - 1 1/2 tbsp
  • Cumin powder - 1 tsp
  • Mace powder/Javitri - 1/2 tsp
  • Green chilli - 2-3
  • White peppercorn crushed - 1 tbsp
  •  Whole dried red chilli - 5-6
  • Cloves - 2-3
  •  Green cardamom - 4-5
  • Cinnamon - 2 sticks
  • Kewra essence/ Rose water - 1 tsp 
  • Sugar - 1 tbsp
  • Salt to taste
  • Hot water - 2 cups
  • Saffron - few strands
  • Milk - 2 tbsp
  • White oil - for cooking ( mixed with ghee)

Method:

1. Grind together onion, ginger, garlic, cashewnuts, green chilli  to a fine paste.
2. In a large bowl mix together, chicken, yogurt, cumin powder, sugar, cashewnut-onion-ginger-garlic paste, white pepper powder and little kewra essence. Mix thoroughly and let it marinate for 1 1/2 hour.
3. In a kadhai add oil and ghee. Add the whole red chilli, green cardamom, cinnamon, cloves.
4. Now add the marinated chicken pieces shaking off the marinade and stir for 5-7 mins. on medium heat.
5. Now add the remaining marinade and 2 cups of hot water. Cover and cook on low heat for 25-30 mins. till chicken turns tender or pressure cook to 2 whistles.
6. In a small bowl,  heat milk and add saffron.Pour over the chicken and mix well.
7. Add fresh cream to the chicken and check seasoning. Simmer and boil for 10 mins and add kewra essence/rose water. Remove from heat.
8. Garnish with red chillies. Serve with rice, pulao, biryani, roti/paratha.

s
Step 1 & 2
Step 3,4,5,6 & 7
Chicken Rezala With Roti

Sending this to: Chandrani's Show Your Best Creation and Original Spotlight Announcement Page


28 March, 2013

Gujiya-A Sweet Holi Snack

28 March, 2013

Gujiya-A Sweet Holi Snack

I think you have got to know a lot about Holi from my last post. Gujiya is a fried and sweet snack commonly relished during the colorful festival of Holi. I baked my gujiyas to make them healthy and to give them a twist, instead of the conventional frying. You can also dip the gujiyas in sweet sugar syrup, but I kept mine plain. Hope you like them! (And don't forget to comment or subscribe! Njoy!!)

Gujiya-A Sweet Holi Snack
Gujiyas with a bit of red color


Putting the gujiya in the mould

Ingredients:



  • Maida- 1 cup
  • Sooji/Semolina/Rava- 2 tbsp.
  • Ghee- 2 tbsp.
  • Kismis/raisins - 3 tbsp
  • Almonds - 50 gms (cut into thin slices)
  • Milk (Normal/Cold)- 1/4 cup
  • Khoya/Mawa(For filling)- 50 gms.
  • Sugar- 1/2 cup

Method:

1. Add sooji, maida, ghee and milk in a bowl and mix well to make soft and firm dough.
2. Put khoya in a deep frying pan and fry to a light brown colour adding sugar, kismis and almonds. Let it cool.
3. Take the dough and roll it out in the size and shape of a poori.
4. Take the mould (for gujiya) and place the rolled out dough in the mould. Add roasted khoya and sugar in the middle. Press and close the mould.
5. Place the moulds on the baking tray. Bake at 180 degrees Centigrade for 30 minutes. 
6. Serve garnished with almonds and pistachios( It can also be stored in an air tight container for even a month).

Sending this to : Swathi's Traditional Indian Sweets Event & Giveaway



27 March, 2013

Ras Malai-Holi Special !!

27 March, 2013

Ras Malai-Holi Special !!

Holi is a sacred festival of not only Bengalis but of all Indians. It is the "festival of colors". In Indian mythology, the story goes that a boy named Prahlad emerged victorious against his evil father Hiranyakashyap by worshiping Lord Vishnu instead of his father who forced everyone to worship him. Prahlad was also told to enter a burning fire sitting on his sister Holika's lap. Holika had a boon of not getting burnt but it was applicable only when she went in alone. Holika died and Prahlad came out untouched because of his true devotion. This is the story behind Holi.

Ras Malai-Holi Special !!

Each festival has special customs and with customs comes food. Rasmalai, laddoos, kheer etc. are certain desserts which are common to Holi. I will post some more Holi snacks recipes. Till then, have rasmalai and enjoy! Happy Holi!! (And don't forget to comment or subscribe! Njoy!)




Ingredients:

For rosogollas: (makes 12-15 balls)

  • Milk - 4 cups
  • Lemon juice - 1/4 cup
  • Sugar - 1 1/2 cup
  • Water - 4 1/2 cup

For milk mixture:

  • Milk - 1 litre
  • Sugar - 1 cup or more (according to your taste)
  • Cardamom powder - 1/2 tsp
  • Almonds & pistachios - for garnishing 

Method:

1.Boil milk in a heavy bottomed vessel. Once its boiled, add the lemon juice and you will find that the milk will curdle and the whey will seperate. Then drain it in a thin muslin cloth or handkerchief.
2. Hold it covered with cloth in running water.Drain the excess water by pressing the cloth so that no water remains. 
3. Remove the chana in a plate, add little cardamom powder and knead it gently for 8-10 mins. so that it turns absolutely soft.
4. Make small smooth balls of equal size from the dough.
5. Next make the sugar syrup by placing a pressure cooker in the stove and adding sugar and water. When the sugar dissolves and comes to a boil add a pinch of cardamom powder.
6. Slowly add the paneer/chana balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and a few more minutes.
7. Turn off the heat and remove the lid. The balls would puff off to double the size.
8. Take out the rasogollas  from the syrup and squeeze them lightly and keep aside.

Making rasmalai :

1. In a sauce pan boil milk on low medium heat till it reduces to half.stirring constantly .
2. Add sugar till it dissolves completely. Now add cardamom powder and mix well. You can also add saffron soaked in 2 tbsp of hot milk.(I didn't use saffron)
3.Slide the rosogollas in the mlik and cook for 10 -12 mins.
4. Let it cool. Garnish with chopped almonds and pistachios and serve chilled.

26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe Rui

26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe RuiRohu With Mustard / Poppy seed Paste/Sorshe Rui


I am Bengali by my roots. However, yesterday I realized I do not have many Bengali recipes in my blog. That is why I thought of  writing this simple and authentic Bengali recipe. Fried fish and mustard/poppy seeds is a fantastic combination. My friend who lives in U.K came to Kolkata for a short break and  visited me yesterday. She was very happy and enjoyed having shorshe rui , as they don't get the opportunity to have Bengali food in U.K too often. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Fried fish




            Sorry, I didn't give all the step-by step pictures.

Ingredients:


  • Rohu fish - 8-10 pieces
  • Onion paste - 3 tbsp
  • Mustard & poppy seed paste- 50 gms each
  • Kalonji seeds - 1/2 tsp
  • Green chilli - 6-7
  • Tomato - 1 (sliced)
  • Coriander leaves - a few sprigs
  • Turmeric powder - 1 tsp
  • Sugar - 1 tsp 
  • Salt - to taste
  • Mustard oil for cooking

Method:

1. Coat the fishes sprinkling salt and turmeric powder and deep fry them in hot oil.
2. In the same oil, add kalonji seeds. When it splutters add the onion paste and stir till it turns golden brown in colour. Pour in the tomatoes and shallow fry.
3. Add turmeric powder, green chillies, and sugar. Saute the mixture for 2-3mins.
4. Next add the mustard & poppy seed paste diluted with 1/2 cup of water and the slit green chillies. Add salt and cook covered, stirring frequently for 10 mins.( If the gravy seems too dry, you may add some more water. But the gravy of this dish should be rather thick in consistency.)
5.Slide in the fried fishes and simmer for 4-5 mins. Turn off the flame.
6. Drizzle a spoonful of raw mustard oil on top and garnish with coriander leaves and green chillies.
7. Serve with hot steamed rice. It tastes really yummy.


       

24 March, 2013

Cantonese Chicken

24 March, 2013

Cantonese Chicken

Cantonese chicken is  an easy and super yummy traditional Chinese dish. I went to a restaurant called "Krystal Chopstick" a few days ago. I thought of ordering something new and ended up ordering Cantonese chicken. However, I loved the taste of it and had to try it at home. I searched many recipes but I didn't like any of them. So, this is my version of Cantonese chicken which is not very different from the actual recipe.
Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Cantonese Chicken

Ingredients:


  • Chicken breast - 1(cut lengthwise into 2" chicken strips)
  • Onion - 2  (cut into cubes)
  • Capsicum - 1
  • Ginger - 2"piece(grated)
  • Cornflour - 1/2 tbsp
  • Oil - 3 tbsp
  • Sesame oil - 1/8 tsp
  • Sugar - 1/2 tsp
  • Oyster sauce - 2 tbsp
  • White pepper powder - as required
  • Salt - to taste

Method:

1. Marinate the chicken strips with cornflour, a tbsp of oil to retain the juiciness of the chicken pieces. Set aside for 15-20 mins.
2. Add oil in a pan and when it begins to smoke add the ginger and stir for a few seconds. Next add the onions and stir thoroughly.
3. Add the chicken strips and stir well until the chicken starts to cook. When the chicken is cooked, add the oyster sauce, sesame oil, white pepper powder, salt, sugar and capsicum. Toss the pan a few times until nicely mixed. Remove from heat.
4. Serve hot with steamed rice. Garnish with capsicum.

Cantonese Chicken

21 March, 2013

So Many Awards!!

21 March, 2013

So Many Awards!!

I still cannot believe this. I received three Liebster Awards within the same week. I received one from Rani at Rani's Gourmet , one from Priya at Yummy Foods  and Preeti at Kitchen Delicacies , and another one from Poornima at Poornima's CookBook . I had received one from Linsy who blogs  at    Home Cook Food at the beginning of my blogging journey and another one from Priya at  Goddess Of Spice . However, unfortunately I could not update it  because I was unknown to the rules of the Liebster Award. 
Libster Awards


The rules of receiving the Liebster Award:
1. Write 11 random facts about yourself.
2. Answer the 11 interview questions you’ve been given by the person who nominated you.
3. Fabricate 11 new questions.
4. Nominate 11 new bloggers who have less than 200 followers and mention them in your blog.
5. Tell the person who nominated you along with the people whom you have nominated.   

11 facts about about myself:

1. I love smiling a lot because one teeny smile can make someone's day.
2. I try to live life to the fullest because we live only once.
3. I like to be organised and clean, I can't stand clutter and mess. (Once, because my daughter's comics were lying on the ground, I hid them under my bed to make her aware of the importance of cleanliness :P)
4. I love cooking and baking both. Puddings, cakes, cookies and all other types of veg. and non-veg. recipes are of special interest to me. (Desserts are my favorite though.)
5. I love stitching and craft. (I have a whole drawer full of different fabrics embroidered with colourful prints. My daughter also makes stunning paper crafts and is quite good in origami.)
6. Being updated with current affairs is a must for me. New gadgets, happenings all over the world, sports, music- I like keeping up with the latest developments.
7. I love listening to music.
8. I have a weird habit of collecting  various types of idols. Lord Ganesha, Saraswati Ma and gods of other religions are also in my collection. (I do not like discrimination among religions.)
9. I love keeping fit. A  balanced diet and correct exercise keeps us healthy. I also like taking short walks to keep my mind fresh and relaxed. (Keeping fit does not mean the shape of a person. It means the person is healthy and has a fit mind.)
10. One of  my hobbies is gardening . Hibiscuses, roses, jasmines and all other colourful flowers are part of my daily life. Their fragrance helps me to keep calm and collected.
11. I love watching cricket, especially ODI.

As I was offered  five Liebster Awards all at once, I chose only Preeti's questions randomly. I am extremely sorry I could not answer all of you lovely bloggers' questions. :(


The questions I was asked to answer:

1. What's the best thing you ever ate?
Ans.- I once had lasagna topped with cheddar cheese when I was in Houston. It was one of the best food I've ever had in my life.
2. What's your favourite place for holidaying?
Ans.- Thailand is my favourite place for holidaying. This is because Thailand has all my favourite things- fantastic Thai food (My favourite), tropical climate, wonderful location, the ocean, shopping and very friendly people.
3. Do you watch TV shows? If so, which is your favourite?
Ans.- I occasionally do find time to watch TV shows. I watch Big Bang Theory on Star World when my daughter does. However, there are two shows I never fail to watch- Masterchef  Australia(Sometimes Masterchef India too) and Pavitra Rishta on Zee tv. I sometimes watch other TV serials too but these are my favourite ones.
4. What beauty product can you not live without?
Ans.- I cannot live without sunscreen, lipstick and eye-liner. Sunscreen prevents tanning of my skin, a hint of lipstick gives my lips a beautiful colour and eye liner makes my eyes bold.
5. What you aspired to be? Have your aspirations been met?  
Ans.- I aspired to become a doctor but ended up becoming a English teacher. Now, I am a proud and happy housewife.
6. How do spend your free time?
Ans.- I spend my free time by cooking, watching  TV, gossiping and when my daughter comes from school I get busy with her studies.
7. What is the most exciting thing you have ever done?
Ans.- The most exciting thing I have ever done is flying high in the sky sitting in a hot air balloon. The view was excellent.
8. Which is your favourite recipe in your blog?
Ans.-  I, personally think it is very difficult to choose. Each and every recipe is my favourite. 
9. What's your favourite thing to have for dessert?
Ans.- I love any dessert which has lots of chocolate in it. I absolutely love chocolate of any type!
10. Your favourite shopping destination?
Ans.- Internationally, I love Milan. All the shops have a variety of branded and lovely suits. In India, I love shopping in Delhi. Dresses are very affordable and stylish too.
11. Sports or academics?
Ans.-  I personally think academics(no offence)

My questions to other bloggers:

1. Were you interested in cooking from a young age?
2. What was the reason to start your blog?
3. What do you like more-Eating or cooking? Why?
4.  What are your hobbies?
5.  What kind of dresses do you like to wear the most? Why?
6. If you  were granted three wishes, what would they be?
7. What's your favourite dish? Why?
8. Which is better-Chocolate/Strawberry/Butterscotch?
9. What is your favourite type of cuisine?
10. What do you do to stay fit?
11. Which is your favourite make-up brand and beauty product?
(Questions are thought up by my daughter :) )

Now the Liebster Award goes to :

  1. Arthy at Suman Arthy's Kitchen
  2. Shailaja at Sahasra Recipes   
  3. Princy at Spicy Foood
  4. Babitha at Babi's Recipes
  5. Priya at The HumptyDumpty Kitchen
  6. Poornima at Poornima's Cookbook
  7. Bhawna at Simply Delicious
  8. Sanoli at Sanoli's Kitchen
  9. Chandrani at Cuisine Delights
  10. Priya at The Goddess Of Spice
  11. Rafeeda at The Big Sweet Tooth

19 March, 2013

Chocolate Peanut Butter Mug cake

19 March, 2013

Chocolate Peanut Butter Mug cake

This is a treat my daughter wants to make it herself during a term break when she invites her friends at home. The best thing about this mug cake is that its quick and easy and can be made quite easily within 5 minutes in the microwave. Top your mug cake with any favourite topping of yours and just N'Joy!!!

Ingredients:


  • All purpose flour/ maida - 4 tbsp
  • Sugar - 4 tbsp
  • Cocoa powder - 1 tbsp
  • Peanut butter - 2 tbsp
  • Baking powder - 1/2 tsp
  • Egg - 1
  • Milk - 3 tbsp
  • Oil / melted butter - 3 tbsp
  • Vanilla essence - 1/2 ts
  • Chocolate chips - 1 tbsp

Method:

1. Mix all the dry ingredients( maida, sugar, baking powder and cocoa powder) in a bowl.
2. Now add the egg and mix well. Next add milk, melted butter/oil, peanut butter and vanilla essence. Whisk all the ingredients together and make a smooth batter.
3. Add chocolate chips and mix gently.
4. Divide the batter into 2 microwave safe mugs(fill only upto 3/4), and microwave in high power for 2 mins. Do not over bake, otherwise it would turn rubbery. 
5.  Enjoy warm or serve with the mug, topped with vanilla ice cream or peanut butter and Hershey's chocolate syrup. Tastes really awesome!!!


18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Pasta with basic tomato sauce and chicken is a common weekly breakfast and sometimes a nightly occurence as dinner in my family. My daughter likes it a lot. This is a very simple pasta dish with buttery tomato sauce, chicken and cheese which can be prepared in just a few minutes.  Just try it out and enjoy!!

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Ingredients:


  • Penne pasta - 2 cups
  • Ripe tomatoes - 4/5
  • Chicken - 1 cup ( boiled and shredded)
  • Boiled veggies - 1/2 cup (beans,carrot, cabbage)
  • Onion - 1 (finely chopped)
  • Red chilli flakes - 1/4 tsp
  • Olive oil - 3 tbsp
  • Water - 3 cups
  • Garlic - 2 tbsp (crushed)
  • Tomato ketchup - 2 tbsp
  • Oregano - 1/2 tsp
  • Salt and black pepper powder - to taste
  • Parmesan Cheese - 1/4 cup(grated)

Method:

1. Boil lots of water in a pot adding 1 tsp oil and salt. Add the pasta in the boiling water and stir. Cook the pasta till done or it turns tender.  Drain the pasta pouring a cup of cold water and keep aside.
2. To make the sauce, blanch the tomatoes for 5 mins. in boiling water. Then drain the water, peel and deseed the tomatoes and puree them in a blender.
3. Heat oil in a pan and add crushed garlic and onions and saute till translucent.
4. Now add the tomato puree, tomato ketchup, red chilli flakes(optional) and cook till it starts boiling. To it add oregano, salt and pepper powder.
5. Add the boiled veggies, boiled shredded chicken and cooked pasta to the prepared sauce, toss well and serve hot garnished with grated parmesan cheese. N'Joy!!

15 March, 2013

Chilli Paneer

15 March, 2013

Chilli Paneer 

Chilli paneer is one of the most popular Indian dish that we find in Indo-chinese  restaurants. It is also one of the easy-and-quick dishes to whip up when you are short of time and also a great dish to serve at parties as a starter or as a side dish. It is absolutely delicious.
          I got my first Liebster award from Rani at Rani's Gourmet . I was so happy and excited. However, I was even more surprised when I got my second Liebster Award within the same day from Priya at Yummy Foods . I also got one from Real Home Cook Food which I did not update and recently another one from Poornima at Poornima's CookBook. I will write about my Liebster awards in my next post. Hope you enjoy with the chilli paneer! (And don't forget to comment or subscribe!! Njoy!! )   :)

Chilli Paneer



     





Ingredients:


  • Paneer/cottage cheese - 250 gms

  • Onions - 2
  • Capsicum - 1(cut in cubes)
  • Green chillies - 4/5
  • Maida/ All purpose flour - 2 tbsp
  • Cornflour - 2 tbsp
  •  Ginger-garlic paste - 1 tsp
  • Garlic - 5 (crushed)
  • Soya sauce - 2 tsp
  • Vinegar - 1 tsp
  • Tomato ketchup - 2 tbsp
  • Chilli sauce - 1 tsp
  • Pepper powder - 1/4 tsp
  • Oil for frying
  • Salt and sugar to taste
  • Spring onion greens - to garnish

Method:

1. Cut paneer into 1" cubes and keep aside.
2.In a bowl, marinate the paneer pieces with maida, cornflour, ginger garlic paste(1/2 tsp), salt, pepper and little water for 10- 15 mins.
3. Heat oil in a pan and fry the marinated paneer pieces till brown. Drain in a tissue paper and keep aside.
4. In a wide fry pan add 2 tbsp of oil and add chopped green chillies, crushed garlic and onions. Saute till slightly browned.
5. Add capsicum and fry for a minute.
6. Now add the sauces(soya, tomato and chilli sauce), vinegar,salt pepper and little sugar. Stir well until all the veggies are coated nicely.
7. Add the fried paneer cubes and mix well, smothering the paneer cubes with the sauces. Add 1 tsp of cornflour mixed with water and stir well.
8. Remove from flame and garnish with chopped spring onions.
9. Yummy chilli paneer is ready to be served as a starter or as an accompaniment with fried rice or noodles.

Step 2 & 3























Fried Paneer Pieces
Step 4, 5 , 6 & 7

























13 March, 2013

Peas Pulao In Microwave

13 March, 2013

Peas Pulao In Microwave

In today's generation no one has the time to make a complicated dish. Everyone tries to make their cooking time short and hassle-free.Everyone's helping hand is the microwave. I love making dishes in the microwave as they are easy and take much less time. So, I made this easy one-pot meal-Peas pulao. Fresh green peas in fragrant rice is one of my family's favourite dishes accompanied by some non-veg./veg. gravy and raita. Hope you like it!! Note: Making peas pulao in microwave helps to retain the green colour and crunchiness of the peas. (And don't forget to comment or subscribe!!Njoy!!)      
          
Peas Pulao In Microwave

Ingredients:


  • Basmati Rice / Long grain rice - 1 cup
  • Green peas - 3/4 cup
  • Onion - 1/2 cup (finely chopped)
  • Ghee / clarified butter - 4 tbsp
  • Cumin seeds (jeera) - 1 tsp
  • Cinnamon - 4 sticks
  • Cloves - 4
  • Bay leaves - 2
  • Green chillies - 3(chopped)
  • Salt and sugar - to taste

Method:

1. Put ghee  in a microwave safe bowl and microwave on high for 20 secs.
2. Add cumin seeds, cinnamon, cloves, bay leaves, chopped onions and green chillies. Mix them and microwave for 1 min.
3. Now add the cleaned and washed rice, green peas, salt, sugar and 1 3/4 cups of water and mix well.
Microwave covered for 15 mins at 100% power.
4. Stir the pulao in between with a fork.
5. Serve hot immediately with potato curry/ any chicken gravy .


08 March, 2013

Spicy Mutton Meatball Curry-Women's Day Special

08 March, 2013

Spicy Mutton Meatball Curry-Women's Day Special

Indian cuisine's specialty is curries and spicy gravies. India is full of spices and food without it tastes very bland. All parts of India have at least one kind of spicy specialty. Now, I guess I spoke more about India than the dish. I thought of making this spicy mutton meatball curry while my daughter was studying India's Freedom Struggle. Many brave women played a major role in India's freedom struggle. So, why not make this curry on the ocassion of Women's Day. It's not very spicy, but has the necessary hotness and finds usage of all the spices. I am sure this will taste great! Do try it out! (And don't forget to comment or subscribe!! Njoy!!) Happy Women's Day!! :)

Spicy Mutton Meatball Curry-Women's Day Special

Ingredients:

For the Meatballs:

  • Minced mutton/chicken - 300 gms.
  • Green chilli - 3/4(chopped)
  • Coriander leaves - 1 tbsp( finely chopped)
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp 
  • Garam masala powder - 1tbsp
  • Onion - 1 (finely chopped)
  • Salt - 1 tsp 
  • Egg - 1
  • Cornflour - 1 tbsp
  • Oil - 1 tsp

For the Curry:

  • Onion paste - 2 tbsp
  • Garlic paste - 1 tbsp
  • Cumin seeds - 1/4 tsp
  • Cinnamon stick - 1"
  • Bay leaves - 3
  • Green cardamom - 3/4
  •  Mustard Oil - 3/4 tbsp
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp 
  • Salt and sugar to taste 
  • Ghee / Clarified butter - 1 tbsp

Method:

Making the Koftas/Meatballs:
1. In a bowl, place all the ingredients for the meatballs.
2. Oil your palms and then make lemon sized balls/koftas of the mixture.
3. Line them on a plate and refrigerate for at least 2 hours.
Making the curry:
1. Heat oil in a pan and add the whole spices. Next, add the onion paste and cook on medium heat till golden brown in colour.
2.Next, add the garlic paste and saute for 2 mins. To the onion garlic paste add turmeric, red chilli ,cumin powders, salt, sugar and cook the spicy mix on medium heat for 5/6 mins. or till oil starts separating from the sides of the pan.
3. Now add 1.5-2 cups of water and stir well. cover with a lid and let it boil on high heat. Next, reduce the heat and slowly add the refrigerated meat balls. Do not overcrowd them as they would swell up as they cook.
4. Cover the lid and let cook on simmer for 15-20 mins. Once the koftas are done add ghee/clarified butter.
5. Let the meatballs rest in the gravy for 1-2 hours so that the flavours get absorbed. The more they rest, the more the flavour.
6. Serve warm with jeera rice or rotis.

Making of the meatballs
Step 1 & 2 
Step 3, 4 & 5
Meatball curry is ready! Njoy!!

05 March, 2013

Dim Posto (Egg in Poppy seed) / Easy Bengali Posto Recipe

05 March, 2013

Dim Posto (Egg in Poppy seed) / Easy Bengali Posto Recipe 

Eggs are my favourite - be it for breakfast or as a side dish (lunch/dinner) , or in desserts, I really love them.
This is a very easy and quick egg preparation.  Quite different from regular egg curry-A recipe with poppy seed paste and egg ( Dim Posto in Bengali). There are various authentic vegetarian posto / poppyseed  recipes like Aloo/potato posto, Jhinge / ridge gourd posto , Kopi / cauliflower posto and so on. But when eggs are combined with posto/ poppy seeds  it makes a very delicious and unique dish.  Try it out and I hope you all will enjoy this mouthwatering recipe of egg cooked in poppy seed paste. N'Joy!!!

Dim Posto (Egg in Poppy seed) / Easy Bengali Posto Recipe
Ingredients:


  • Hard boiled eggs - 4
  • Poppy seed / posto / khus khus  - 4 tbsp
  • Onion (medium large) -1(chopped)
  • Turmeric - 1 tsp 
  • Green chilli - 3/4
  • Red chilli powder - 1/2 tsp
  • Mustard oil - 5tbsp
  • Water - 1/2 cup
  • Salt and sugar as per taste.

Method:

1. Soak the posto/ poppy seeds in lukewarm water for 15/20 mins. Grind to a smooth paste with 2 green chillies and little water. The paste should not be too thick or too watery. Keep it aside.
2. Add oil in a kadhai and fry the eggs (after removing the shells) till they turn little brownish.
3. Heat oil in a kadhai / pan and add the chopped onions. Saute a little.
4. To the sauted onions add poppy seed paste, turmeric powder, red chilli powder, salt and little sugar.Mix them nicely and add the fried eggs. Stir the egg mixture for 2-3 mins.
5. Add water, cook on high heat for 3-4 mins stirring constantly.
6. When the water has turned totally dry, add 1 tbsp of mustard oil and mix nicely. Adjust seasoning and remove from heat.
7. Shift to a serving bowl and serve hot with steamed rice or even with roti.

Dim posto on a bed of rice

04 March, 2013

Microwaved Tomato Rasam

04 March, 2013

Microwaved Tomato Rasam

Rasam is a type of South Indian soup. Rasam is a fat- free, digestive and also good for the throat when suffering from cold . I am trying it for the 1st time. I've heard of many types of rasam-apple rasam, lemon rasam etc but I have made tomato rasam. Tamarind juice, along with chillies, cumin and tomato are added to give it a special but delicious taste. Many blogs have at least one rasam recipe so I thought of making it and it turned out to be better than I thought! So, those who have not made rasam yet, don't waste time, try it out. (And don't forget to comment or subscribe!! Njoy!)

Microwaved Tomato Rasam
 Delicious Rasam

Ingredients:


  • Tomatoes - 5
  • Water - 5 cups
  • Garlic cloves - 6
  • Pepper corn - 5-6
  • Cumin/jeera seeds - 1 tsp
  • Tamarind juice - 1/2 cup
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chillies (whole) - 4
  • Curry leaves - few 
  • Salt  to taste
  • Dry grind peppercorns and jeera/cumin seeds coarsely and keep aside. This is the rasam powder which is used in this recipe.

Method:

1. Place tomatoes, garlic,water in a microwave safe bowl at microwave for 5 mins at 100% power.
2. Remove the skin,blend and strain it. 
3. Add tamarind juice, rasam powder, salt and curry leaves.
4. In another microwave safe bowl, for tempering, put oil, mustard seeds, whole red chilli, curry leaves and microwave for 2 mins at 100% power.
5. Add  this tempering to tomato and tamarind juice. Microwave for 5 mins at 100% power. 
6. Garnish with coriander. Stir well before serving and  then serve hot with Vegetable Masala Idli / steamed rice. You can also have rasam as a healthy soup.

02 March, 2013

Chicken Tangri Kebab

02 March, 2013

Chicken Tangri Kebab

I was browsing through food blogs where I saw many delicious chicken recipes. The beautiful pictures just made me hungry.So I thought of making something. Last year, I had gone to Delhi and the kebabs at Khan Chacha's Kebab Corner at Khan Market were so delicious that the taste still lingers in my mouth. So, I tried to make this simple and delicious chicken tangri kebab! I am sure you would love it. Do try it out!! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tangri Kebab
CHICKEN TANGRI KEBAB

Ingredients:


  • Chicken legs - 6 pieces
  • Red chilli powder - 1/2 tsp
  • Pepper - 1/2 tsp
  • Jeera powder - 1/2 tsp
  • Coriander and ajwain powder -1 tsp each
  • Lemon juice - 2 tsp
  • Hung curd - 3/4 cup
  • Green chilli - 2/3
  • Coriander leaves - few
  • Grated ginger - 2 tsp
  • Oil - 1 tbsp
  • Garlic paste -1/2 tsp
  • Corn Flour - 2 tsp
  • Egg  - 1
  • Pinch of colour
  • Chilli powder - According to taste
  • Salt to taste

Method:

1. Squeeze the chicken legs. Pierce them. Sprinkle salt, chilli powder, pepper, jeera powder, coriander and ajwain powder and lemon juice and keep them aside for 30 mins.
2. In a bowl, add oil, ajwain, garlic paste, ginger, green chillies, coriander leaves and hung curd. Mix well.
3. Add cornflour, pinch of colour and egg. Mix these ingredients and blend it well in mixer.
4. Apply the paste over the chicken legs and marinate for  5/6 hours. 
5. Place the marinated chicken on the baking tray. Bake at 200 degreeC for 30 mins. Turn the sides of the chicken midway during the cooking process.
6. Serve hot with lemon wedges, onion rings and sauce.

01 March, 2013

Bread Pudding

01 March, 2013

Bread Pudding


I like baking a lot even though I haven't tried it a lot. Cakes,cookies, pastries and puddings are my favourite. My family loves bread pudding and as a dessert it is delicious. This is one of the easiest pudding to make. I was really in the mood to bake something and found some leftover bread in the fridge. So, I made this quick and delicious dessert and it miraculously turned out to be awesome. The aroma was tantalizing too! So try it out. (And don't forget to comment or subscribe!! Njoy!!)

Bread Pudding

Ingredients:


  • Milk - 2 cups
  • Bread - 4 slices
  • Eggs - 2
  • Vanilla essence - 1/2 tsp.
  • Lemon rind- 1/2 tsp.
  • Raisins- 10
  • Sugar- 5 tbsp.
  • Butter- 1 tsp. (Unsalted-Melted for best results)

Method:

1. Boil the milk and add sugar. Beat the eggs until soft and fluffy.
2. Cut the bread into fine pieces. Add the bread pieces to the milk an add beaten egg,lemon rind, vanilla essence and raisins.
3. Mix well. Grease the baking tray and pour the mixture into the tray.
4. Keep the baking tray in the pre-heated oven. Bake at 200 degrees C. for 30 minutes.
5. Serve hot. Top the pudding with a cherry and decorate with nuts. Njoy!!

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